Lv11
10 积分 2025-01-23 加入
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
1小时前
待确认
Long-term culture and morphological maturation of taste organoids enhance taste discrimination in a biomimetic biosensor
26天前
已完结
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models
26天前
已完结
Fine-tuning of epithelial taste bud organoid to promote functional recapitulation of taste reactivity
26天前
已完结
Advanced strategies in organoid/organ-on-a-chip for food safety and nutrition
26天前
已完结
A novel strategy based on mouse organoid biosensor for detecting umami substances and their synergistic effect
26天前
已完结
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
29天前
已完结
Preparation and characterization of microcapsules for tuna oil by maillard reaction products of whey protein isolate and Arabic gum via complex coacervation
29天前
已完结
Microencapsulation of white champaca (Michelia alba D.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma
29天前
已完结
Effects and mechanisms of microencapsulation on the regulation in typical activities and flavor stability of Sichuan pepper oleoresin used for food processing and storage
29天前
已完结
皖公网安备34019202002308
